Wakey, Wakey Eggs & … Recipe

Prepare proteins

Choose bacon, ham, or sausage. For bacon: cook 2 strips in a cold skillet over medium heat, turning occasionally, 8–10 minutes until crisp; transfer to paper towel. For ham: heat 1 slice in the skillet 1–2 minutes per side until warmed and lightly browned. For sausage: brown 2 links in the skillet, turning, 6–8 minutes until cooked through. Wipe excess fat leaving about 1 tsp in the pan for eggs (or reserve butter if preferred).

Cook eggs any style - Fried (sunny-side or over-easy)

Heat the skillet with 1 tsp neutral oil or 1/2 tbs butter over medium-low. Crack 2 eggs into a small bowl to check for shells. Slide eggs gently into skillet. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side: cook 2–3 minutes until whites set but yolks runny. For over-easy: cook 2 minutes, flip carefully, cook 15–30 seconds more. For over-medium/well: increase time after flip accordingly. For scrambled: whisk eggs with remaining 1/2 tbs butter, 1/4 tsp salt, 1/8 tsp pepper and cook, stirring, until soft-set, 2–3 minutes.

Hold and plate proteins and eggs

Keep eggs warm on a low oven tray (100–120°C / 210–250°F) or cover skillet off-heat. Plate eggs with chosen protein when hashbrowns and toast are ready.

Prepare potatoes: after grating the russet potato, place grated potato in a clean kitchen towel or paper towel and squeeze firmly to remove as much moisture as possible. This ensures crisp hashbrowns.

Mix ingredients: in a bowl combine drained grated potato, 2 tbs grated/minced onion, 1 tsp flour, 1/2 egg (beat an egg and use half), 1/2 tsp salt and 1/4 tsp pepper. Mix until evenly combined.

Form and fry: heat 2 tbs vegetable oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add mixture and press into a compact patty about 3–4 inches wide (you can make two smaller patties if preferred). Fry without moving 3–4 minutes until deep golden brown and crisp. Flip and cook 3–4 minutes more until cooked through and crisp on both sides. Drain on paper towels and season immediately with a pinch of salt.

Keep warm: transfer to a baking sheet in a low oven if needed while finishing eggs and toast so everything serves hot.

Toast bread: spread 1/2 tbs butter on each slice of seeded whole-grain bread (or butter after toasting). Toast in a toaster, under a broiler, or in a skillet over medium heat 1–2 minutes per side until golden and crisp. If using skillet, press lightly and toast 1–2 minutes per side.

Finish and serve: place two slices of toasted seed bread on the plate. Arrange hashbrowns, protein (bacon/ham/sausage) and eggs alongside. Sprinkle optional chopped chives or parsley over the eggs and hashbrowns to taste. Serve immediately.